Post your favorite winter time stew or soup (Bonus points if it's easy)

[lman]

I wonder if it's a regional thing. Only ever seen one size ground beef anywhere here, at least in the supermarkets. Not sure where there is a butcher shop anywhere nearby, only one I know of closed maybe 10 years ago.

Where do your locals take a steer or hog to have it butchered?

 

[Molalla1]

Where do your locals take a steer or hog to have it butchered?

Here, all it takes is my son, his wife and myself and wife . . . done deal.

 

[sree251]

Best if aged at least 30 days before serving.

30 days? Good lord. I don't eat any baked cake or bread in the fridge more than a week old. I will try making your Elsie cake. If it tastes good, I will gobble it up within 3 days.

Thanks for your recipes. By the way, your wilted lettuce salad recipe was great. I had it for lunch with a bottle of Peroni. What beer do you drink?

 

[2LaneCruzer]

30 days? Good lord. I don't eat any baked cake or bread in the fridge more than a week old. I will try making your Elsie cake. If it tastes good, I will gobble it up within 3 days.

Thanks for your recipes. By the way, your wilted lettuce salad recipe was great. I had it for lunch with a bottle of Peroni. What beer do you drink?

I like Modello, Corona, Asahi...but drink mostly Keystone. Glad you like the Wilted Lettuce recipe. I have always thought it was special.

 

[2LaneCruzer]

Here's another country recipe that is always a hit. I have seen folks who don't even like green beans, ask for seconds.

Oven Baked Bacon Wrapped Green Beans”

2 (or how ever many you want) cans of uncut green beans

1# sliced, hickory smoked bacon

Chili Powder

Open and drain the green beans; combine enough individual beans to form a bundle approximately 1 and 1/4 inch in diameter and wrap with a slice of bacon. Secure with a toothpick and place on a cookie sheet.

Repeat the process with the remaining beans and sprinkle with chili powder. Place in a medium oven and bake until the bacon is done. Enjoy.

Note: if you prefer, you can use your own choice of seasoning such as BBQ dry rub, etc. We always use my DG's #2.

 

[2LaneCruzer]

Any Okahoma country cooking recipe you like? I am collecting favorite recipes of rural folks.

Are you putting together a cook book? We had plans to put one together for the Lodge, using tried and true recipes from locals, but politics being what they are, we never got it off the ground. There are cook book publishers out there that will handle the publication...for a price.

I have always had hopes that someone would put one together using the recipes from members of this forum, and including a section of BBQ and smoking meats. I know it's a big job, and I can see why no one has jumped at the chance. I certainly would be willing to contribute more recipes. A down loadable version would be nice, and would certainly pay for a hard copy.

 

[sree251]

Are you putting together a cook book? We had plans to put one together for the Lodge, using tried and true recipes from locals, but politics being what they are, we never got it off the ground. There are cook book publishers out there that will handle the publication...for a price.

I have always had hopes that someone would put one together using the recipes from members of this forum, and including a section of BBQ and smoking meats. I know it's a big job, and I can see why no one has jumped at the chance. I certainly would be willing to contribute more recipes. A down loadable version would be nice, and would certainly pay for a hard copy.

This has to be a work of passion. Are you a farmer? The book must have a theme. Down home farm cooking is what I am thinking of. The kind of nutrition-packed and delicious home cooking that keeps the hardworking American small farmer going. Every chapter featuring the favorites of each state in the union. What did our farmers/ranchers ate back in those days?

By the way, I was wrong about the cooking time for your "Green Chile Stew". I thought you used ground pork. If it is in cut pieces, then 2 hours sounds right.

 

[sree251]

Here's another country recipe that is always a hit. I have seen folks who don't even like green beans, ask for seconds.

Oven Baked Bacon Wrapped Green Beans”

2 (or how ever many you want) cans of uncut green beans

1# sliced, hickory smoked bacon

Chili Powder

Open and drain the green beans; combine enough individual beans to form a bundle approximately 1 and 1/4 inch in diameter and wrap with a slice of bacon. Secure with a toothpick and place on a cookie sheet.

Repeat the process with the remaining beans and sprinkle with chili powder. Place in a medium oven and bake until the bacon is done. Enjoy.

Note: if you prefer, you can use your own choice of seasoning such as BBQ dry rub, etc. We always use my DG's #2.

Wow. This is a clever way to cook the green beans. I am going to try it with green beans fresh from the farm this summer.

 

[2LaneCruzer]

Wow. This is a clever way to cook the green beans. I am going to try it with green beans fresh from the farm this summer.

Try it first with canned beans; fresh green beans would more than likely need to be cooked more. Have always used canned.

 

[Molalla1]

Try it first with canned beans; fresh green beans would more than likely need to be cooked more. Have always used canned.

Canned beans as in store bought? Or my wife's canned beans . . . .

 

[buckeyefarmer]

I have a good goulash recipe I adapted for Instant Pot. I’ll look it up.

 

[Molalla1]

I have a good goulash recipe I adapted for Instant Pot. I’ll look it up.

Please do . . . my sainted mother made a heck of a goulash/slumgullion . . . sorry to say it past along with her.

 

[jyoutz]

This one’s real quick, easy and tasty. Sweat some diced onions, bell peppers, minced garlic and carrots in olive oil. Add 1 pound ground ground beef and brown. Then fill pot halfway with beef broth. Add a couple cans of diced tomatoes. Simmer about 30 minutes, then add a bag of frozen mixed vegetables and heat through. Season with salt and pepper, and add thyme to taste. Add a small amount of sugar to balance the tomatoes acidity. You can customize this many ways: add potatoes, etc… It’s easy and filling

 

[2LaneCruzer]

This has to be a work of passion. Are you a farmer? The book must have a theme. Down home farm cooking is what I am thinking of. The kind of nutrition-packed and delicious home cooking that keeps the hardworking American small farmer going. Every chapter featuring the favorites of each state in the union. What did our farmers/ranchers ate back in those days?

By the way, I was wrong about the cooking time for your "Green Chile Stew". I thought you used ground pork. If it is in cut pieces, then 2 hours sounds right.

Last batch I made, seemed the pork was a bit tough, so I cooked it longer. I don't think it would be the same with ground pork.

I am not a farmer, but I grew up in rural Oklahoma and Missouri. I think "Rural" is a more descriptive and more inclusive term to use. Both of my grandparents were farmers; and I did a lot of farm work growing up. My Dad ran sand dredge, but we lived in the country with farmers and other country folks; most of my friends were farm kids.

What did they eat back in those days? You should be aware, that things were a bit different in those days. I never saw a charcoal grill or ate a charcoaled steak until I graduated high school. Mom always pan fried our steaks, until she...HOORAY...got an electric stove with a broiler (she cooked on a kerosene stove; my Grandmother used a wood cook stove in those days).

To cook a turkey, it took all day for a hen (we never bought a tom); Mom would get up at 2:00 in the morning and put it on.
We cooked BBQ in the oven; ate lots of chicken and pork chops (meat, taters and gravy) and our meat diet was about 50% wild game...ducks, geese, quail, squirrel, rabbit and occasionally some deer...mostly fried.

What is your background?

 

[2LaneCruzer]

Canned beans as in store bought? Or my wife's canned beans . . . .

I'm betting either will work. As long as the beans and bacon are done. My wife made some pickled green beans one time (they were great, but a bit salty) that had to be washed and mostly cooked after they were taken out of the jar.

 

[Molalla1]

^^^^^ As I thought 2Lane . . . we were cut from the same cloth.

 

[crashz]

I love this thread!

OK, my simple Instapot beef stew:

- 2 pound's stew beef, cubed
- 2 small or 1 large onion, chopped
- 3 or 4 garlic cloves, (I try to slice finely, but I have ham hands, so chopped oddly)
- Package of celery, chopped
- Package of carrots, chopped
- Package of fingerling potatoes
- bag of frozen peas
- quart of beef bone broth
- Single package of dry McCormicks beef gravy mix.
- A couple bay leaves
- Splash of red table wine.

I like to keep the skins on my potatoes and carrots and wash them real well.
Brown the onion (caramelize a bit) and beef in the Instapot while you chop everything else. I season the beef with a little salt and pepper before going in the pot.
Throw everything in the pot'
22 mins on pressure cook time.

Easy to make, tastes great, beef is tender. Can whip this up even on a hectic weeknight. The wife loves this stew.

 

[2LaneCruzer]

^^^^^ As I thought 2Lane . . . we were cut from the same cloth.

I guess we need to talk!

 

[sree251]

This one’s real quick, easy and tasty. Sweat some diced onions, bell peppers, minced garlic and carrots in olive oil. Add 1 pound ground ground beef and brown. Then fill pot halfway with beef broth. Add a couple cans of diced tomatoes. Simmer about 30 minutes, then add a bag of frozen mixed vegetables and heat through. Season with salt and pepper, and add thyme to taste. Add a small amount of sugar to balance the tomatoes acidity. You can customize this many ways: add potatoes, etc… It’s easy and filling

Is this your own recipe? Sounds like a hearty and satisfying meal. Easy to put together for a farmer, without a wife, living on his own.

 

[jyoutz]

Is this your own recipe? Sounds like a hearty and satisfying meal. Easy to put together for a farmer, without a wife, living on his own.

My grandmother used to make it. This is my version of it from what I remember.